BAK 150 - Foundations of Baking

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Fall/Spring Sems. In this laboratory course, the student will be exposed to a foundational array of baking preparations and skills. The student will be exposed to quick breads; yeast-raised products including artisan breads; pies, tarts, cookies, and cakes; and introductory pastry items such as pate à choux, puff pastry, and phyllo dough, as well as custards, fillings, and cold dessert sauces. Additional emphasis will be placed on formula conversion, scaling, and mixing techniques that differentiate baking from cooking.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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